lemon meringue pie – recipesshubb

Lemon Meringue Pie Cake: A Zesty Twist on a Classic Dessert

If you love tangy lemon filling, fluffy cake layers, and cloud-like meringue, you’ll adore this Lemon Meringue Pie Cake. It combines the best of a classic lemon meringue pie with a soft, moist sponge cake for a dessert that’s perfect for birthdays, tea parties, or any special occasion.

With layers of tart lemon curd, light cake, and toasted meringue, this dessert is visually stunning and irresistibly delicious.

Why You’ll Love This Lemon Meringue Pie Cake

Combination of flavors: Tangy lemon, sweet meringue, soft sponge cake
Eye-catching presentation: Toasted meringue peaks
Perfect for gatherings: Feels festive and impressive
Easy to slice and serve: Cake layers make portioning simple

Ingredients

For the Cake

1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1½ cups (190g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup (120ml) milk
Zest of 1 lemon

For the Lemon Curd

¾ cup (150g) granulated sugar
3 large eggs
½ cup (120ml) fresh lemon juice
Zest of 2 lemons
4 tablespoons (60g) unsalted butter

For the Meringue

4 large egg whites
½ cup (100g) granulated sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Equipment Needed

9-inch round cake pans (or one 9×13-inch pan)
Mixing bowls
Electric mixer or stand mixer
Saucepan (for lemon curd)
Spatula
Piping bag (optional for meringue)
Blow torch (optional, for toasting meringue)

Instructions

Step 1: Bake the Cake Layers

Preheat oven to 350°F (175°C). Grease and flour 2 cake pans.
In a bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, then vanilla extract.
In another bowl, whisk together flour, baking powder, and salt.
Gradually mix dry ingredients into butter mixture, alternating with milk. Stir in lemon zest.
Divide batter evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cool completely on wire racks.

Step 2: Make the Lemon Curd

In a saucepan over medium heat, whisk together sugar, eggs, lemon juice, and zest.
Cook while stirring constantly until thickened (about 5–7 minutes).
Remove from heat and stir in butter until smooth.
Let cool to room temperature before spreading on cake.

Step 3: Make the Meringue

In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar while continuing to beat until stiff, glossy peaks form.
Beat in vanilla extract.

Step 4: Assemble the Cake

Place one cake layer on a serving plate.
Spread a generous layer of lemon curd on top.
Place the second cake layer on top.
Spread meringue over the top and sides of the cake. Use a spatula or piping bag for decorative peaks.

Step 5: Toast the Meringue

Use a blow torch to lightly toast the meringue until golden brown.
Alternatively, place the cake under a broiler for 1–2 minutes, watching closely to prevent burning.

Tips for Perfect Lemon Meringue Pie Cake

Use room-temperature eggs for both cake and meringue to achieve better texture.
Cool cake completely before assembling to prevent meringue from melting.
Stiff peaks in meringue are crucial for holding shape.
Toast carefully—a blow torch gives control; broiler works if watched closely.
Make ahead: Cake can be assembled a few hours before serving, but meringue is best toasted just before serving.

Variations

Lemon Raspberry Cake: Add fresh raspberries between layers with lemon curd.
Mini Cakes: Make individual 4-inch cakes for parties or gifts.
Chocolate Twist: Add a thin layer of chocolate ganache under the meringue.
Citrus Combo: Use lime or orange curd for a zesty variation.

Storage

Room temperature: 1–2 hours (best served fresh for meringue texture).
Refrigerator: Store covered for 1 day (meringue may soften slightly).
Do not freeze after adding meringue, as texture will be compromised.

Why This Dessert Works

The balance of flavors and textures makes this cake irresistible:

Tangy, bright lemon curd
Soft, moist cake layers
Sweet, toasted meringue topping

It’s a showstopper dessert that’s perfect for spring celebrations, birthdays, or weekend treats, giving the classic lemon meringue pie a fresh, elegant cake form.